Our cheesy chicken enchiladas are a perfect deer camp dish consisting of tortillas filled with shredded chicken, seasoned Grande Gringo and TX Rub, and smothered in a savory enchilada sauce made in our style. The filling is rolled into the tortillas, placed in a baking dish, topped with more sauce and generous amounts of Monterey cheese, then baked until bubbly and golden brown. The result is a comforting and flavorful dish with a perfect balance of tender chicken, gooey cheese, and zesty sauce.
Our cheesy chicken enchiladas are a perfect deer camp dish consisting of tortillas filled with shredded chicken, seasoned Grande Gringo and TX Rub, and smothered in a savory enchilada sauce made in our style. The filling is rolled into the tortillas, placed in a baking dish, topped with more sauce and generous amounts of Monterey cheese, then baked until bubbly and golden brown. The result is a comforting and flavorful dish with a perfect balance of tender chicken, gooey cheese, and zesty sauce.
Prepare pellet grill or any other grill/smoker for indirect cooking at 350°F.
In a large bowl add cream cheese, sour cream, and salsa verde. Stir to combine until smooth.
Add pulled chicken, diced green chilies, the Monterey Jack cheese, and half of the Mozzarella cheese. Season with 2 Tablespoons of Grande Gringo and stir to combine.
Pour the dip mixture into a greased casserole dish or baking pan and drizzle with the red enchilada sauce. Add remaining cheese to top and season top with Grande Gringo and place on the pit.
Cook for 40-45 minutes or until cheese has melted and the sides are bubbly. Remove from pit and garnish with green onion and cilantro.
Serve warm with tortilla chips for dipping.
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